Fresh, zesty, and full of bold tropical flavor, these Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are sunshine in a bowl. With tender shrimp, creamy avocado, sweet mango, and a bright chili-lime drizzle, every bite is a celebration of summer — no matter the season.

Perfect for a quick weeknight dinner or meal prep, this bowl is a healthy, high-protein, low-effort meal that delivers on both nutrition and flavor. It’s gluten-free, can easily be made dairy-free, and is endlessly customizable with grains or greens.

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🧾 Ingredients (Serves 4)

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of ½ lime

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste

For the Lime-Chili Sauce:

• ¼ cup plain Greek yogurt or sour cream
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• Juice of 1 lime
• ½ teaspoon chili powder
• ¼ teaspoon honey or maple syrup
• Pinch of salt

For the Bowls:

• 2 cups cooked brown rice, white rice, quinoa, or cauliflower rice
• 1 large avocado, sliced
• Extra cilantro and lime wedges, for garnish

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👩‍🍳 Instructions

1. Cook the Shrimp

• In a medium bowl, toss shrimp with olive oil, chili powder, garlic powder, paprika, lime juice, salt, and pepper.
• Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque. Set aside.

2. Make the Mango Salsa

• In a small bowl, combine mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt.
• Toss well and refrigerate until ready to use.

3. Whisk the Lime-Chili Sauce

• In another bowl, whisk together Greek yogurt, mayonnaise (if using), lime juice, chili powder, honey, and salt until smooth. Taste and adjust seasoning as needed.

4. Assemble the Bowls

• Divide cooked rice or grain base among 4 bowls.
• Top with shrimp, mango salsa, and sliced avocado.
• Drizzle with lime-chili sauce and garnish with cilantro and lime wedges.

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📊 Nutrition Facts (Per Serving – Approximate)

Nutrient	Amount
Calories	420 kcal
Protein	32g
Carbohydrates	28g
Fat	20g
Fiber	6g
Sugars	9g
Sodium	450mg

Based on brown rice, Greek yogurt, and medium avocado.

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💡 Tips & Tricks

• Meal prep tip: Store all components separately in airtight containers and assemble fresh.
• Make it spicy: Add hot sauce or extra jalapeño to the mango salsa.
• Low-carb option: Swap rice for cauliflower rice or chopped romaine lettuce.
• Make it dairy-free: Use dairy-free yogurt or avocado crema instead of Greek yogurt.

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✨ From My Kitchen

These shrimp and avocado bowls are one of my favorite “feel-good meals” — light, satisfying, and packed with bold flavor. The mango salsa brings brightness and a touch of sweetness, while the creamy lime-chili sauce pulls it all together. Whether you're serving them at a summer gathering or making lunch ahead of time, these bowls always impress!

They’re also super versatile — sub in grilled chicken or tofu if you’re out of shrimp, or throw in black beans and corn for extra bulk. It’s the kind of flexible, fresh recipe every home cook should have in their rotation.